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Holiday Stuffed Sweet Potato

Holiday Stuffed Sweet Potato

Recipe Book: Rolling Enstein

Stuffed sweet potato with holiday vibes! Baked sweet potatoes stuffed with crispy bacon, toasty pecans, and swirls of browned butter, with melty cheese and a crunchy sage-panko topping. A swoon-worthy combination of flavors and texture.

Ingredients

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Cooking for
8 people

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No ingredients available.

Preparation


1

Step 1

Preheat oven to 200°C / 400°F (180°C fan forced).

2

Step 2

Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through.

3

Step 3

Once potatoes are cooked, allow to cool for 10 minutes. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall.

4

Step 4

Mash the potatoes with a fork. Add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder, and paprika. Add half of each the pecans, bacon, and cheese. Stir until combined.

5

Step 5

Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.

6

Step 6

Top with reserved pecans, bacon, and panko mixture. Bake for another 3 to 4 minutes.

7

Step 7

Rest for 5 minutes then serve.

Notes

This is a starchy side dish intended to make an impact on your guests for those extra special dinners.
The potatoes can be cooked and stuffed, then baked the next day.
Leftovers will keep for 4 days.

  • Prep Time

    30 min
  • Cook Time

    1
  • Serves

    8 halves people
  • Calories

    Not specified
Recipe By

Recipe By

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